Mushroom Risotto

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This Northern Italian specialty is creamy and rich- perfect comfort food for a cold winter’s night!

Tags: Intermediate, One Hour, Appetizer & Hors d'Oeuvres, Side Dishes, Rice & Grains, Vegetables, Stir Fry, Low Fat

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1/4 tsp (1 mL)	salt
1/4 tsp (1 mL)	freshly ground black pepper
2 tbsp (25 mL)	PC Roasted Garlic Olive Oil
2 cups (500 mL)	PC Splendido Arborio Superfino Rice
1/4 cup (50 mL)	PC Splendido Grated Parmesan Cheese - 100% Italian
7 cups (1750 mL)	chicken stock
2 tbsp (25 mL)	unsalted butter
6 cups (1.5 L)	button mushrooms (about 1 lb/500 g)
1/2 cup (125 mL)	onion finely chopped
1/3 cup (75 mL)	fresh parsley coarsely chopped

In saucepan, bring stock to a boil. Reduce heat to low to hold warm.
In heavy saucepan, melt butter over medium-high heat; cook mushrooms, salt and pepper for 5 to 7 minutes or until golden and most of liquid has evaporated. Remove from pan and set aside.
Add oil to saucepan; cook onion for 3 minutes or until softened. Stir in rice; cook, stirring, for 1 minute. Using ladle, add 1/2 cup (125 mL) hot stock; cook, stirring constantly, until liquid is absorbed. Continue to cook, stirring constantly, adding hot stock 1/2 cup (125 mL) at a time and waiting until liquid is absorbed before adding more stock, for 16 minutes or until rice is tender with a firm centre and dish is creamy overall. Adjust heat as necessary to maintain a slow boil. Stir in cooked mushrooms.
Remove from heat. Stir in Parmesan and parsley. Serve immediately.

Count on four servings if you serve this as a main dish.